Teatime Makhana Trio

Makhana (Fox Nuts/Popped Lotus Seed) is a very popular Indian snack, which is specially enjoyed during fasting days. I personally have a habit of snacking and while fasting I have to limit my options. I prefer makhana as snack option even on regular days, as it has a very high nutritional value and it is very filling. Raw makhana has a very neutral taste, therefore it needs to be roasted with mild spices to enhance its taste and get a crispy texture.

Cooking TimePrepration TimeTotal Time
20 minutes 10 minutes 30 minutes

Ingredients

Classic Salted
  1. Makhana – 2/3 cup
  2. Ghee – 1 tbsp
  3. Rock Salt (Sendha Namak) – 1 tsp
Salted Caramel
  1. Makhana – 2/3 cup
  2. Jaggery powder – 1/2 cup
  3. Honey – 1 tbsp
  4. Melon seeds – 2 tsp
  5. Sesame seeds – 1 tsp
  6. Rock Salt (Sendha Namak) – 1/2 tsp
Fresh Mint
  1. Makhana – 2/3 cup
  2. Ghee – 1 tbsp
  3. Dried Mint – 1/2 tbsp
  4. Rock Salt (Sendha Namak) – 1 tsp

Preperation

Roasting Makhana
  1. Take a deep pot and place it on medium heat. Once the pot is hot add all the makhana mentioned for three different recipes and dry roast them, keep continuously stirring them.
  2. Continue stirring so the makhana doesn’t get burnt, and until they are crispy in texture. This process might take a total of five minutes.
  3. To know when the makhana is ready,you can pick one the makhana and press them in between your thumb and fingers. If they can be crushed easily without any effort then they are ready, if not continue stirring it until it is crispy.
Classic Salted
  1. Place a cooking pot or a deep dish on a medium heat, add 2/3rd cup of roasted makhana.
  2. Pour a tbsp of ghee all over the makhana along with the salt and continue stirring it until the makhana are coated with ghee and salt (remember makhana is already roasted, do not over cook them).
  3. Let it cool down completely before you serve.
Salted Caramel
  1. Place a cooking pot or a deep dish on medium heat, once hot add the jaggery powder and stir until it starts to melt.
  2. Once the jaggery starts to melt, reduce the heat and add the seeds, honey and 2/3 cup makhana all together.
  3. Continue stirring until makhana is coated, just before emptying it from the pot sprinkle some salt.
  4. Let it cool down completely before you serve.
Fresh Mint
  1. Place a cooking pot or a deep dish on a medium heat, add rest of the roasted makhana. Pour a tbsp of ghee all over the makhana along with the salt and dried mint leaves. Continue stiring it until the makhana are coated with ghee,salt and mint.
  2. Serve a minted spiced makhana in a serving bowl, once cooled down.

Enjoy three flavoured makhana or choose one of your favourite and with your family with some evening tea/coffee routine or keep snacking on them while binge watching, working from home or when you are bored and looking for something to pass your time. Waiting to hear from you, in the comment section below.

One Comment Add yours

  1. Absolutely delicious🤩

    Like

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